Step 1: COOKIE DOUGH

226g / 1 Cup Margarine

225g / 1 Cup Caster Sugar

1 Large Egg

1tsp Vanilla Extract

281g / 2 & 1/4 Cups Self-Raising Flour

59g / 1/2 Cup Cocoa Powder

300g / 1 & 3/4 Cups Milk Chocolate

Beat the butter and sugar together until light fluffy. Add the egg, followed by the vanilla extract. Sift in the flour and cocoa powder and gently mix to form the dough. Roughly chop the chocolate and add to the dough. Wrap the cookie dough in cling film and leave to chill in the fridge for 1 hour.

Step 2: BAKE

Once chilled, make medium sized balls out of the cookie dough and push a lollipop stick into the bottom of the balls. Place on a baking tray lined with greaseproof paper and bake at 220 degrees C / 428 degrees F for 10 minutes. Leave to cool completely.

Step 3: DECORATIONS

Sprinkles

210g / 1 & 1/4 Cups White Chocolate

Temper the white chocolate and place in a piping bag. Pipe the white chocolate to resemble melted ice cream. Finish by adding some of your favourite sprinkles.